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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Smoking a turkey on the grill
I brined the bird and then (for the first time) cooked it on the grill
-- closed, indirect heat, around 375-400 F. I put in three or four aluminum foil packets full of hickory chips during the first hour or so of cooking (all this per Alton Brown). The turkey was fine, and a beautiful mahogany color like I've never seen before. The skin had a nice smoky flavor, but once you got maybe a millimeter under the surface, there just wasn't a noticeable smoke flavor at all. Why not? How do I get a nice smoky flavor all the way through? Isaac |
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